Best healthy hummus recipe made with homemade almond Tahini

Why not add a super food to a classic Middle Eastern snack?! Homemade hummus is naturally full of crucial vitamins, minerals and various feel good foods. Adding in a roasted red pepper just ups the ante (and makes it prettier too).

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Hummus is arguably the healthiest dip, besides salsa, that you can feel free to indulge in. It is delicious with grilled pita bread, celery and carrots or even simply whole wheat crackers. Tahini is typically what makes hummus taste like hummus, which is a store-bought sesame paste. In this recipe, we make our own tahini as part of the recipe, using healthier almonds. Try this one out, you might like it better than restaurant hummus.

Linda Talbott Brewer

Almond Hummus

Ingredients:

1 16 oz can of chickpeas or garbanzo beans, drained with liquid reserved

Drain chickpeas, reserving liquid from can. Drain roasted sweet red peppers, reserving the liquid from the jar and putting the remaining peppers in a food container for later use. Mix the red pepper and chickpea liquids together and reserve. Put almonds in food processor or Waring Pro Xtreme Blender and blend until it the almonds resemble a coarse powder.

Add the one roasted red pepper and chickpeas to the blender and mix well, adding up to ¼ cup of the reserved liquid as needed to keep the blender cranking and the mixture a thick but malleable paste. Add the garlic and pulse to blend. Add lemon juice 1 teaspoon at a time, cumin, salt and cayenne to taste, tasting after each small addition. Now add one tablespoon olive oil and blend. Use the other tablespoon or not, according to the thickness and velvety-ness you prefer.

Place in serving bowl, and mold a shallow well in the center of the hummus. Sprinkle with olive oil, speckle with paprika and a generous spackling of slivered almonds.

Refrigerate until cool, then serve with fresh, warm or toasted pita bread, crackers or veggies.

For a spicier hummus, add a sliced red chile or more cayenne pepper.

Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive oil if it seemsto be too dry.

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Linda Brewer has always taken comfort in foods and doesn't intend on giving them up! Instead she finds ways to keep those "good times" foods in our hot ovens and on our stovetops without "melting" our budgets or "frying" our waistlines! Email Linda with questions, comments or suggestions at Lindatalbott@yahoo.com

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